Description
A simple and comforting baked chicken dinner made with juicy chicken breasts coated in a creamy ranch and parmesan mixture, then baked until tender and flavorful.
Ingredients
- 4 boneless, skinless chicken breasts (about 680 g / 1.5 lb)
- 1 packet ranch seasoning mix (about 28 g / 1 oz)
- 1 cup sour cream (240 g)
- 1/2 cup grated parmesan cheese (50 g)
- 1 teaspoon garlic powder
- 1/2 teaspoon black pepper
- 1 tablespoon olive oil
- 1 tablespoon chopped fresh parsley (optional, for garnish)
Instructions
- Preheat the oven to 375°F (190°C) and lightly grease a baking dish with olive oil.
- In a medium bowl, mix the sour cream, ranch seasoning mix, grated parmesan cheese, garlic powder, and black pepper until well combined.
- Place the chicken breasts in the prepared baking dish.
- Spread the ranch mixture evenly over the top of each piece of chicken.
- Bake uncovered for 25 to 30 minutes, or until the chicken is fully cooked and reaches an internal temperature of 165°F (74°C).
- Let the chicken rest for a few minutes before serving.
- Garnish with chopped fresh parsley if desired.
Notes
- For a crunchy topping, add crushed crackers or breadcrumbs before baking.
- Shredded cheddar or mozzarella can be added during the last 5 minutes of baking for extra richness.
- Plain Greek yogurt can be used instead of sour cream for a lighter option.
- Sliced mushrooms or broccoli can be added to the baking dish to cook alongside the chicken.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat in the oven at 325°F (165°C) for 10 to 15 minutes, or microwave in short intervals.
- The chicken can be frozen for up to 2 months after cooling completely.
Nutrition
- Serving Size: 1 chicken breast with sauce
- Calories: 430
- Sugar: 2 g
- Sodium: 780 mg
- Fat: 24 g
- Saturated Fat: 10 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 6 g
- Fiber: 0 g
- Protein: 45 g
- Cholesterol: 135 mg
